It’s custard apple season! These weird looking fruits can appear a little intimidating to those unaccustomed to them but they are nothing to be afraid of. Simply cut them in half and you can use a spoon to scoop out the creamy white flesh, being careful to not bite down on the easily found seeds. Custard apples are a good source of vitamin C and potassium and by using wholemeal flour & coconut sugar in this recipe there is increased fibre and a decreased Glycaemic Index. Making this recipe was the first time I had ever cooked with custard apples but it’s a great way to use up any of them that may be looking a little too ripe. Plus you could freeze slices and enjoy them well after custard apple season finishes.​Ingredients125g coconut oil​2 ripe custard apples with flesh scooped out and seeds removed¼ cup coconut sugar1 teaspoon vanilla extract2 eggs1 ½ cups wholemeal self-raising flour½ cup nut meal1 teaspoon cinnamon

Method

Preheat oven to 160°C.

Line a loaf tin with baking paper.

Beat coconut oil, sugar & vanilla in a large bowl with an electric beater for 1 minute.

Add eggs 1 at a time beating after each addition.

Fold in custard apple with a spoon and sift in flour, nut meal and cinnamon before folding all ingredients together.

Spoon into tin and sprinkle with a little extra coconut sugar and cinnamon.

Bake for 50-60 minutes or until a knife inserted into the centre comes out clean.